My tastes
When I have to come up with a new flavor, I go around and cheat a lot. I usually say that I "taste mentally" first, sometimes I also take help and taste similar products or look at recipes with similar products. Suddenly the solutions usually fall down, and when I have then selected certain combinations of ingredients that have tasted good in my head, then it is time to experiment at the stove...
Sometimes I run into problems, like with the tasteless blueberries or the limp horseradish, but then I usually find a solution, e.g. adding lavender to the blueberries or not cooking the horseradish. It is precisely that brooding and experimentation that I like...
Of course, I never reveal my recipes, but on the cans and bottles you can of course see what ingredients are included. In addition, I am generous with serving suggestions on all packages. I only use natural additives, which enhance the taste. In the end, it's mostly about a sense of cooking and proportions. And so I have come up with another unique flavor - hopefully a flavor that you as a customer will also like!
Read a little more below about some of the flavors that I have developed over the years.
My unique flavors I have developed over the years
RAGNAR SMOKE
Strong flavors are something that I have started working with in recent years through the "Chili Viking" range. My son challenged me to come up with a really strong chilli sauce and my answer was: Ragnarök . It is mainly made from the Carolina Reaper, the world's strongest chili fruit (around two million on the Scoville scale). To this I add some Dorset Naga and Habanero Big Sun as well as some herbs and other things. To also achieve a rich and long flavor, I roast the chili. Together with the growing heat of Carolina Reaper, this provides a dynamic taste experience that not only burns in the mouth…
Ragnarök, "Twilight of the Gods", is the end of the earth in Old Norse mythology and someone has described the taste of my chili sauce "like when the Fenris wolf breaks free from his shackles and devours the sun", another described the taste "as if Thor hits with his hammer - inside the throat”. A third taste test read: "It's like local anesthesia - in a good way..." Feel free to taste it yourself, but be careful with the dosage - the end of the earth should be experienced in the right doses...
THE ELIXIR OF VALHALL
HABANEROSE SAUCE:
THURS LIGHTNING BREW & CHIPOTLES SAUCE:
FENJAS HOT SMOKING DAWN
The earth can't end every day and for those who want to avoid Ragnarök, I have two good sauces like my Habanero sauce and Chipotle sauce. In order to be able to taste both of these two good chili sauces, I have produced the "Valhall's Elixir" gift box. Then you're also in good company - in 2016, both of these sauces were served at the Nobel party... by the Grillandslaget, who offered a waggle...
What makes flavors so fascinating? Take my Habanero sauce "Thor's lightning brew" as an example. It begins as a sweet experience, much like when Tor dressed up as Freya to trick the giant Trym. Then the flavors explode and finally land in the heat of the chili, like when Tor regained his hammer and killed Trym in a single blow...
Fenja's Hot Smoke, Fenja was a giantess in Norse mythology who worked in the Grotte mill. Like my Chipotle sauce, she was strong and cheesy, but not always so easy to tame. But with the right dosage, you have the perfect barbecue sauce here - with both Mexican chili heat and Old Norse honey sweetness - probably much easier to live with than with Fenja...
The habanero sauce goes well with slightly lighter meat and vegetables, while the smokier Chipotle sauce goes well with darker meat and root vegetables on the grill.
BEET KETCHUP
In Sweden, we are not quite used to the taste of beetroot. It is different in Eastern Europe. It is one of the favorite flavors there. It is my special neighbor, who is from Poland, who has opened my taste buds to beetroot. I therefore wanted to produce a good beetroot ketchup. It is originally a Jewish food tradition, but is widely used throughout Eastern Europe. To balance the earthy sweetness from the beets, I wanted to create a little sting in the sauce. I therefore decided to use horseradish. However, the first attempts were a total failure. Sure, the beets did the job, but I completely missed the sting of the horseradish in the sauce. At first I couldn't for the life of me understand why. After all, I had organic horseradish of the best brand directly from my grower and supplier in Kungsbacka. Finally I realized what the problem was: the horseradish could not cook with the other ingredients - then it simply died. However, when I added it later in the process, I got the right stitch! Now I have a sauce that I am really proud of and if you want to experience a truly unique taste then you should choose my beetroot ketchup. It goes perfectly with the hot dog and the ham sandwich, or with the chicken and fish dish. Yes, it goes well with many things – with smoked meat and fish, with the cheesy stew or with a piece of good cheese.
You just have to pick and choose - and dare to taste!
WILD KETCHUP
A sauce does not have to be strong to be rich and tasty. My venison ketchup, which is relatively new to my range, is a shining example of this. I wanted to produce a sauce that went well with tasty venison. So I started to "mentally taste" in my head as usual. I wanted to bring out flavors that could be experienced much like a hike into the primeval forest – imagine a painting by John Bauer! With untamed wildness and alluring beauty at the same time. Black currants and blueberries became the basis, while rowan berries and juniper berries became the core of the seasoning itself. To balance and create a rich sauce, I also added raw cane sugar, vinegar, sea salt, black pepper, cloves, bay leaves, cinnamon and thyme. And suddenly I had a taste sensation in my pot – a magic brew that was taken straight from the wilderness!
I think this both luxurious and earthy ketchup is perfect for venison, but also for duck, turkey, hamburgers or meatballs.
RAGNAR SMOKE
Strong flavors are something that I have started working with in recent years through the "Chili Viking" range. My son challenged me to come up with a really strong chilli sauce and my answer was: Ragnarök . It is mainly made from the Carolina Reaper, the world's strongest chili fruit (around two million on the Scoville scale). To this I add some Dorset Naga and Habanero Big Sun as well as some herbs and other things. To also achieve a rich and long flavor, I roast the chili. Together with the growing heat of Carolina Reaper, this provides a dynamic taste experience that not only burns in the mouth…
Ragnarök, "Twilight of the Gods", is the end of the earth in Old Norse mythology and someone has described the taste of my chili sauce "like when the Fenris wolf breaks free from his shackles and devours the sun", another described the taste "as if Thor hits with his hammer - inside the throat”. A third taste test read: "It's like local anesthesia - in a good way..." Feel free to taste it yourself, but be careful with the dosage - the end of the earth should be experienced in the right doses...
THE ELIXIR OF VALHALL
HABANEROSE SAUCE:
THURS LIGHTNING BREW & CHIPOTLES SAUCE:
FENJAS HOT SMOKING DAWN
The earth can't end every day and for those who want to avoid Ragnarök, I have two good sauces like my Habanero sauce and Chipotle sauce. In order to be able to taste both of these two good chili sauces, I have produced the "Valhall's Elixir" gift box. Then you're also in good company - in 2016, both of these sauces were served at the Nobel party... by the Grillandslaget, who offered a waggle...
What makes flavors so fascinating? Take my Habanero sauce "Thor's lightning brew" as an example. It begins as a sweet experience, much like when Tor dressed up as Freya to trick the giant Trym. Then the flavors explode and finally land in the heat of the chili, like when Tor regained his hammer and killed Trym in a single blow...
Fenja's Hot Smoke, Fenja was a giantess in Norse mythology who worked in the Grotte mill. Like my Chipotle sauce, she was strong and cheesy, but not always so easy to tame. But with the right dosage, you have the perfect barbecue sauce here - with both Mexican chili heat and Old Norse honey sweetness - probably much easier to live with than with Fenja...
The habanero sauce goes well with slightly lighter meat and vegetables, while the smokier Chipotle sauce goes well with darker meat and root vegetables on the grill.
BEET KETCHUP
In Sweden, we are not quite used to the taste of beetroot. It is different in Eastern Europe. It is one of the favorite flavors there. It is my special neighbor, who is from Poland, who has opened my taste buds to beetroot. I therefore wanted to produce a good beetroot ketchup. It is originally a Jewish food tradition, but is widely used throughout Eastern Europe. To balance the earthy sweetness from the beets, I wanted to create a little sting in the sauce. I therefore decided to use horseradish. However, the first attempts were a total failure. Sure, the beets did the job, but I completely missed the sting of the horseradish in the sauce. At first I couldn't for the life of me understand why. After all, I had organic horseradish of the best brand directly from my grower and supplier in Kungsbacka. Finally I realized what the problem was: the horseradish could not cook with the other ingredients - then it simply died. However, when I added it later in the process, I got the right stitch! Now I have a sauce that I am really proud of and if you want to experience a truly unique taste then you should choose my beetroot ketchup. It goes perfectly with the hot dog and the ham sandwich, or with the chicken and fish dish. Yes, it goes well with many things – with smoked meat and fish, with the cheesy stew or with a piece of good cheese.
You just have to pick and choose - and dare to taste!
WILD KETCHUP
A sauce does not have to be strong to be rich and tasty. My venison ketchup, which is relatively new to my range, is a shining example of this. I wanted to produce a sauce that went well with tasty venison. So I started to "mentally taste" in my head as usual. I wanted to bring out flavors that could be experienced much like a hike into the primeval forest – imagine a painting by John Bauer! With untamed wildness and alluring beauty at the same time. Black currants and blueberries became the basis, while rowan berries and juniper berries became the core of the seasoning itself. To balance and create a rich sauce, I also added raw cane sugar, vinegar, sea salt, black pepper, cloves, bay leaves, cinnamon and thyme. And suddenly I had a taste sensation in my pot – a magic brew that was taken straight from the wilderness!
I think this both luxurious and earthy ketchup is perfect for venison, but also for duck, turkey, hamburgers or meatballs.